Mushroom and Bacon Omelet

Ingredients

Serves 2

3 slices local thick cut, smoked bacon

½ yellow onion, diced

8 oz mushrooms, sliced

2 sprigs fresh thyme

Salt and pepper

3 Tablespoons butter, divided

2 tablespoons water

4 local large eggs

½ cup gruyere cheese, grated

Directions

Cut bacon into ¼’ pieces and cook over medium low heat until bacon in cooked through but still tender.  Remove from pan, place on paper towel to drain.

In a separate pan melt 1 tablespoon butter over medium high heat.  When the butter is just melted add onions and mushrooms.  Cook, stirring occasionally approximately 5 minutes or until onions are soft and translucent and mushrooms begin to brown.  Add in leaves of 1 sprig of thyme plus salt and pepper.  Stir in bacon then set aside.

In a small bowl combine two eggs with 1 tablespoon water.  Stir with a fork until egg is mixed up and fully combined. 

Melt 1 tablespoon butter in a small (6”) skillet.  Slowly pour egg in the pan then use a rubber spatula to gently push cooked egg in from the edge of the pan to the center.  Tilt and rotate pan so that uncooked egg fills the empty spaces and let set.

When the egg is still shiny on top but not jiggly, gently move the rubber scraper underneath the egg to make sure it is not sticking.  Then place the scraper in the center and gently flip over.

Fill one half of the omelet with topping mix, and sprinkle with cheese, then fold the egg in half, covering the toppings.

Sprinkle more topping mix and cheese on top.  Garnish with fresh thyme.

Repeat with the next two eggs.